Bite-size Smoked Salmon Charcuterie

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Introduction: Bite-size Smoked Salmon Charcuterie

About: Hi! I'm Jeromina Juan. Formerly paperplateandplane. Contest addict, earning my beloved kitchen and tech supplies one contest at a time.

These itty-bitty smoked salmon charcuterie boards can fit on a cocktail napkin and be relished in one or two bites, board included!

These appetizers are perfect for small, intimate gatherings when a traditional charcuterie board would be excessive. Guests will delight in all the details, down to the flavor pairings including salmon and creamy soft cheeses, capers and dill, scallions and sesame, pumpernickel and blackberries.

Supplies

INGREDIENTS:

German pumpernickel bread -- perfectly thin, dense slices to turn into edible charcuterie boards

Smoked salmon

Grissini bread sticks

Goat cheese

Havarti cheese

Port wine spreadable cheese

Dill

Green onions/scallions

Blackberries

Non-pareil capers

Toasted sesame seeds

Nigella seeds


SPECIAL SUPPLIES:

You will also need small circle cutters -- I used a standard piping tip and an oversize (8B) piping tip

Step 1: Shape Pumpernickel Charcuterie Board

1. Cut the pumpernickel bread slice into three to four pieces, as shown, to provide a variety of charcuterie board sizes.

2. On each piece, using a small circle cutter or the bottom of an oversize 8B piping tip, press and cut the top two corners, to create the handle.

3. Using only a small segment of the cutter, gently cut the corners to form rounded edges.

4. Place all pieces on a pan.

Step 2: Toasted Edible Charcuterie Boards

Bake the pumpernickel slices at 400F for approximately 6-8 minutes until crisp and you've got edible miniature charcuterie boards.

Step 3: Miniature Smoked Salmon Deli Slices and Roses

Using the bottom of a standard piping tip, cut the smoked salmon slices into circles like deli meat.

Cut the edges of the smoked salmon into 1-1/2" strips and curl to make salmon spirals/roses.


Step 4: Miniature Charcuterie Cheeses

Havarti Cheese Wedges: cut the havarti into circles using the bottom of an oversize 8B piping tip and cut further into wedges.

Goat Cheese Blocks: randomly cut small irregular blocks of goat cheese.

Port Wine Spreadable Cheese Carrots: I used this cheese for its malleability and colour. Cut into very small pieces and roll into carrot-shaped logs.

Step 5: Miniature Charcuterie Garnishes

Most charcuterie boards seem to have some ingredients in common: baguettes, rosemary for garnish, cucumber slices, grapes, olives, nuts. We will be creating these using garnishes that actually complement our smoked salmon.


Mini Baguettes: cut the grissini bread sticks into 1" size mini baguettes.

Mini Rosemary: cut the dill into smaller single-stalk pieces.

Mini Cucumber: cut the scallions close to the bottom into fine slices.

Mini Grapes: slice blackberries vertically in half.

Olives: I selected the smallest non-pareil capers to mimic olives.

Nuts: toasted sesame seeds and nigella seeds.

Step 6: Putting Together Miniature Charcuterie Boards

It's time to put it all together!

1. Use a small smear of goat cheese on the bottom of the grissini to stick the mini "baguette" to the board.

2. Add the salmon pieces.

3. Add the havarti "wedges", goat cheese "blocks' and port wine cheese "carrots".

4. Garnish with blackberries, capers, scallions, dill, sesame, and nigella seeds.

Step 7: Take a Bite!

Squeeze a bit of lemon on your bite-size smoked salmon charcuterie boards, serve, and enjoy!

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    17 Comments

    0
    tgirard
    tgirard

    3 months ago

    OH MY GAWD! My wife has become a Charcuterie Junkie, always searching for crazy ingredients and different ways to board them up. She's gotten really good at it but Never thought of this. That is super cool making the bread, the board and making the whole thing Bite size. It's kinda like that Seinfeld episode where Kramer makes a coffee table book, about coffee tables that becomes a coffee table... Er, kinda like... Thanks for posting

    0
    Jeromina
    Jeromina

    Reply 3 months ago

    LOL!! That was a good one. I own a lot of coffee table books, and wish I could have a copy of Kramer's to add to the collection

    0
    shalnachywyt
    shalnachywyt

    7 months ago on Introduction

    Bite size? Heck, when I get salmon I eat all 1/4 pound of it in one sitting! Those "bite size" pieces wouldn't last 5 seconds with me! However, you've given me an idea for making one of those a lot larger. Thanks!

    0
    graciepickle
    graciepickle

    7 months ago

    AHHHH THIS IS ADORABLE!

    0
    Jeromina
    Jeromina

    Reply 7 months ago

    Thank you!

    0
    lobotopalov
    lobotopalov

    Tip 7 months ago on Step 7

    Enter the Edible art challenge with this! It looks impossibly good and you shared such a perfect tutorial!

    0
    Jeromina
    Jeromina

    Reply 7 months ago

    Thank you!

    0
    Momos75
    Momos75

    7 months ago

    Gorgeous! Such a great idea!

    0
    Jeromina
    Jeromina

    Reply 7 months ago

    Thank you!

    0
    Carolina Parente
    Carolina Parente

    7 months ago

    My gosh! That's so cute! AAA I can't stop looking at it!

    0
    Jeromina
    Jeromina

    Reply 7 months ago

    Thank you!

    0
    jessyratfink
    jessyratfink

    7 months ago

    What an adorable and clever way to serve something like this! Your photos are SO lovely :D

    0
    Jeromina
    Jeromina

    Reply 7 months ago

    Thank you!

    0
    evahghg
    evahghg

    8 months ago

    Congratulations! Yummy!

    0
    Jeromina
    Jeromina

    Reply 7 months ago

    Thank you!

    0
    FernMakes
    FernMakes

    8 months ago

    These are so pretty!

    0
    Jeromina
    Jeromina

    Reply 7 months ago

    Thank you!